this channel might be better than its creators realize, even much better.

A real cook doesn't fear fire, he gleefully employs it when it's needed for a culinary masterpiece. Great performances in the kitchen!

IV not been gifted plates ? What’s a chateau owner got to do to be gifted plates from Stephanie Jarvis? Is it a roof biased gifting ?

Just a clarification for viewers: the salt MUST be coarse salt, NOT fine salt (that will ruin it!) The fish will not taste salty if done correct, but very clean and natural. ❤

This was a nice Sunday afternoon vlog. It made me smile to enjoy as you prepare to host your friends. Anna, you have no idea as to how fortunate you are to have a chef in your kitchen. The dinner must have been divine!

The first crepe tends to not work because most people a)dont heat the pan long enough before putting the batter in and b) most people don’t cook crepes or pancakes long enough. You need to cook the first side long enough that the batter is completely dry and bubbles form and pop, then it’s ready to turn over and should turn with ease.

The OG of the chateauverse were the Strawbridges and their television show which evolved into Chateau DIY. This encouraged chateaux owners to create online vlogs as a income source as DIY doesn’t pay for appearing on it. Anna and Phillip have shown the most savvy by diversifying their revenue streams.

The tulips on the kitchen island are gorgeous!

Wow, the big old chestnut tree just looked stunning :)

Love your chateau, the clean look gets me.simple but elegant

✨Yard home cuisine… beautifully done✨ Anna - that tile wall gets lovelier and lovelier.

As a German it is so funny, when Philip speaks German out of the blue. My brain always needs a moment to process that I just heard German in the middle of an English sentence 🤣 Love it

Oh my goodness, you two! Your humor is so fun! Thank you for the videos!

You're so calm...I panic as I prepare for guests. Great hosts🤗

Such fun, the crepe looked delicious, the flowers, all of it was special!🌺🌼

the transition to the squarespace ad is very smooth haha. the pears look great! so are the beautiful flowers and the grounds of the chateau. As always, a great episode

Such gracious hosts.

The first crepe is called the chefs crepe, you get to eat it when you make the rest.

Very nice visit, and even better you got Phillip to weed around the plants, plus cook part of the dinner. Keep him working Anna, he’s much less trouble that way 😂😂❤❤

I love, love, love that you're showing us how to cook what you're making. Thanks!

That was fun.The fresh cut branches with flowers was so pretty.I live in Wisconsin and it is snowing.Mother nature doesn't want to let go of winter yet.

I was in Hon Fleur last week, and it is a lovely place you live in.

wow the flowers look amazing

So many thanks for sharing, This was just fun. And the food looks so good.

Great recipies! Thank you. You are wonderful hosts. It's all in the details.

Wow, spring is in bloom there! Lovely.

How I love that the subtitles say "...and the plan is to make crap, a Normandy style crepe suzette"

Loved seeing the culinary and floral prep for your visitors. Everything looked wonderful!

If you guys want to try another dessert from Normandy (my dad used to make that for us as kids and I LOVED it but only discovered when I was an adult that it was a Normandy thing x)), look up "Bourdelot" (I think it's also called Bourdélot in Jersey). It's really simple and so good. You basically peal an apple, remove the core, put it on a square of puff pastry. Then you put some sugar and butter in the core/on top, you can also add Calvados (and sometimes we also made it with a square of dark chocolate). You close the puff pastry around the apple, put some egg yolk to make the pastry golden and put it in the oven. You can eat it as is or with some cream or ice-cream.

I love French cooking. I think Butter is in every dish. Your crepes looked amazing! The girls are getting so tall, they grow up too fast. Loved this video so much!!

Hi guys, loved your video. The first crepe or pancake must have minimal oil. Add a splash and wipe 95% off. That’s why the second one is always better because most people add too much oil to the first and by the time you make the second it’s perfect temperature and lightly oiled pan. Hope that helps. Your channels not only help chateau owners but also many renovation channels like ours in France

What a feast. Everything sounded delicious. Cannot wait to see what the four of you have planned for the 2 days. You are the best hosts.❤

I have a little tip for the pancakes. I always try the heat of the pan with a little of the batter to save a hole pancake from being lost from the batch. ☺️

That tree is lovely. The flowers and your arrangement are so pretty. ❤

Coucou Philip! My wife Mireille was shocked that you put the oysters in the fridge. Apparently you should not do this. However she love the part " I left it hoping my wife would take care of it, but she did not" and also "I do not want to sleep on the sofa". She made me watch twice this part. There must be a message ?

Please never do the crêpe flambée under the kitchen hood. I am the daughter of a fireman and I know this is a very good way to start a fire if the flames go a bit too high and reach the hood. Well happy this time nothing bad happens, but something important to know ;-)

Flames galore! The food looked great Love that the pears were not boring. The fish looked great. Glad that the four of you got together once more.

Well done on the choice of your Philip Anna!! He can do everything and is amusing as well, you compliment each other so perfectly. And of course you are so talented in so many ways. 💐💙💖

Anna, for your crêpes, you need a Crépière (a flat fry pan) and a flat palette (Wooden spoon) to turn them. Philipp might know :) And for the first crêpe, your pan must be very very hot (that's the secret).

What a lovely, lovely evening! The food looked delicious and the crepes as well. I enjoy making them fairly often and consider the first crepe as my “practice” one. Glad you all enjoyed the evening. ❤

So funny that Ana is so impressed by Philippe flambing the crêpes!! Not very British right? You are adorable! Thank you for sharing that lovely dinner with us! ❤

I don't know how I found this channel, but it's one of my favorites.

That was such an awesome episode! Thank you!

😂🥰The kitchen antics were superb, hand's down my favorite bit to watch. It's nice seeing fresh recipe's that are local favorites.

Wishing you would put something soft in your kitchen to absorb the echo - maybe a carpet underneath the table? Window treatments? The renovations look fantastic

I've got a Patricia Wells recipe for fish baked like that. The first time I made it I was afraid it would be too salty but it was perfectiin!

That was fun! Always entertaining!

This was so fun because you show that you are like any family preparing for a visit for guests . Everything looked wonderful from the lawn , the beautiful branches Anna placed in the entry hall to the meal you planned .It looked amazing. What a lovely Sunday evening. Your such wonderful hosts and of course congratulations to Stephanie and Philip !🥂

Anna & Philip, you were great hosts. I'm sure your lovely guests enjoyed stayng in your beautiful chateau. The food looked yummy.

Wow what an huge undertaking!

Very impressive meal!!👏🏻👏🏻👏🏻

It looks so peaceful over there. I'd die to have a chateau like that! ❤ Y'all did such a good job!

Dorade is usually called sea bream in English.

My first venture into You Tube Chateau channels was you guys! Then you led me to watching Chateau Diaries as well and Stephanie led me to the Pethericks and a few others. But you and Steph I ALWAYS watch. This was a fun episode.

Anna and Phillip without doubt have created the most inspiring rooms with impeccable good taste on every occasion. What they both do is consistently elegant, outstanding and charming. The wallpapers are utterly glorious - love the passionfruit ones. And I think Phillip's sense of humour is so much fun. He is indeed blessed that he chose Anna as his life partner.

Ironically 'meaty' is the correct term for the oysters, in other words full bodied. absolutely no slime yukky word for food, oyster liquor is the term.

All your hard work in the garden...and then the guests arrived in full darkness 😂

Flower arrangements are awesome

This was the first time we discovered this channel. The music you chose is simply beautiful. Cannot wait to follow you.

Nice vlog Anna and Phillip on preparations inside and out! The end with the flambeed crepes was eye opening and scary, but a fun ending to your day!

Hi just binge watch quite a few episodes as I had got behind I became a Great Grandmother in January & Live just got in the way brilliant work brilliant editing thank you so much for your video's 🤗👍🤗👍⭐⭐⭐⭐⭐🍰☕🌹🌹🌹🌹🍰☕ Love Sue ❤❤❤🇬🇧❤❤❤

Hilarious freeze frame - i hope the sofa is comfy!

That was a lot of fun to watch!

That pear dish looked great!❤

Yes it would be lovely to have Michael visit you ❤ Love the crepes!

Love watching you two cook in the lovely, renovated kitchen! Not only does it look fantastic, but it functions so much better!

Bravo! a little advice: don't cut daffodils pull them from the base you'll feel it "pop" when it comes loose.

E' stato divertente vederti preparare il pesce in crosta sale, avendo ricordi di questo piatto al compleanno cinquantesimo di mio marito qui in Italia. Molto, molto buono! Maria

Coming from Stephanie's channel, I love the comments you are making Philip! 😂 may watch also your channel from now on!

Good friends who cares if food is not perfect life is short enjoying the journey. Sending out many blessings love your vlogg. ❤

Who knew that Phillip could cook. That was impressive.

It’s really easy to turn the crepes with your fingers! Just wait till they’re ready to turn, loosen the edges with a spatula then pick it up gently and turn over! 💖

Another way to cook fish with a salt crust is to whisk up egg whites as if you were going to make a meringue, but adding salt instead of the sugar. You don't waste as much salt plus, it's easier to remove from the fish once it's cooked.

Klasse 😂Ich denke ihr seid beide Perfektionisten.Jeder auf seinem Gebiet. Ihr seid einfach absolut aussergewöhlich❣️

Love the flowers

Each time you said crepe, autotexting said CRAP🤣

I always chuckle when the closed captioning doesn't recognize either of your accents and says things like "" I'm serving crap for desert "" and "" the first crap is never good "" instead of crepes,,,,,Just adds another level of humor to your already cheeky vid's....Philip does Anna know your wearing her apron again ? Cheers Cherryl from Canada

Wonderful!

That looked delicious and so much fun!

I love the music you select for your video's, now I have to watch Pride and Prejudice. Great video, as always.

Anna it's the even temperature that makes the difference when making pancakes and crepes. Wait a bit longer before cooking them.

What a fun time!🎉🍷

Loce the cooking theme. I hope to see more. ❤❤❤

Great episode! I feel inspired to make that meal with my husband.

Kitchen looks great!

Actually it was Michael on Doing it Ourselves, he encouraged Stephanie to start her channel. Please state that in the next video. Michael is an outstanding artist. Extremely knowledgeable about a lot of things. You guys would be enriched by having him visit.

félicitations ! c'était très bien , bravo !

When two of my favorite channels meet it makes my day!

It was such a interesting vlog a chat between Chateau owners your loves and hates loved watching. Thanks for sharing😘

A very enjoyable vlog. Thanks you so much !

That's it, invite people over so you can get the house work done 😊

I'm a new subscriber, I love your Channel. You are both so talented and hard working. P.s. Philip,you should look into voice work on Documentaries. Cheers from over the Pond!

First crepe is the taste test, it goes to the chef as thanks for their hard work.

Loved the pride and prejudice 🎵 music touch

Dinner looks great.

Philip had a big smile on his face while he was burning the crepes! 😆🤣

Lots of fun ❤

The first crêpe is always wonky because it's the DOG CRÊPE ! (Swedish Pancakes are essentially crêpes). All dogs know this! And tbh, they're really yummy bc you've just buttered the pan which you need to do only initially). That's one of my favorite ways to prepare a really fresh and big fish for a crowd! It's SO easy and the salt doesn't make it salty, just perfectly cooked and juicy. I squeeze alot of lemon juice on the salt so it forms a hard crust in the oven, but that does remove the skin, so if you want the skin intact, Philip's way is better. I just spiked my glass of Crémant de Loire with Calvados and its All Your Fault! Nice to see you guys connect again. I follow both your channels and think you're all great, creative people working really hard on your projects and vlogs, all with your own perspectives, talents and personalities. Refreshing to see Stephanie and Philip come to dinner at another Chateau wearing sweaters too (that's not the image we're used to seeing actually ;). I loved seeing more of your grounds!

Je part des US pour la Normandie bientot, et j'ai deja l'eau a la bouche en pensant aux petits plats normands que je vais englutir ! (sans oublier le Calvados). Bonne idee le fenouille !

I LOVE quince for a flower arrangement!